变性淀粉对大蒜精油微胶囊化工艺条件的优化  

Optimization of Technological Conditions for Garlic Oil Microencapsulation Using Starch Octenylsuccinate

作　　者：王贝贝[1] 谭书明[2] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2011年第10期156-158,共3页Guizhou Agricultural Sciences

基　　金：贵州省农业攻关重点项目"贵州外销型蔬菜天然固体保鲜剂加工技术研究与应用"[黔科合NY字-(2010)3018]

摘　　要：为得到成本低、包埋率高的大蒜精油微胶囊化产品,以辛烯基琥珀酸酯化淀粉HI-CAP100与麦芽糊精为壁材,采用冷冻干燥法对大蒜精油微胶囊化工艺条件进行了优化,得出的最佳工艺条件为壁材MHI-CAP100∶M麦芽糊精=5∶1,M精油∶M壁材=1∶4,加水量为40%,在此条件下大蒜精油微胶囊包埋率高达93.45%。To obtain microencapsulated garlic oil with low cost and high embedding rate,the freeze-drying method was used to optimize the technological conditions for garlic oil microencapsulation taking starch octenylsuccinate HI-CAP100 and malto dextrin as the wall materials.The optimum conditions for garlic oil microencapsulation were MHI-CAP100∶Mmalto dextrin=5∶1,Moil∶Mwall material=1∶4 and water adding amount 40%.The embedding rate could be up to 93.45% under the optimized conditions.

关 键 词：大蒜精油 辛烯基琥珀酸酯化淀粉 冷冻干燥 微胶囊 

分 类 号：S482.295[农业科学—农药学]